Seaweed Pork Floss Loaf

Makes 1 loaf
Ingredients	Amounts
Bread Flour	200g
Salt	¼ Tsp
Sugar	10g
Plain Yogurt	35g
Instant dry yeast	2g
Water	80g
Butter	15g

Filling: Seaweed Pork Floss

1. In a bowl, combine all the ingredients together exception of the butter. With the help of a mixer, hook the mixture using low speed. When dough is formed, change the speed to medium.
   
   
2. When the dough is no longer lumpy, add in the butter and continuing hooking. As step 1, hook using low speed and changed to medium speed when dough is smooth and shiny. Hooking should takes about 20-30 mins, depending on individual mixer force and speed.
   
   
3. When dough is finally ready, allow to proof for 80 mins. Remember to place the dough in another bowl and cover with plastic wrap.
   
   
4. When the dough has proofed, it should increase double in size. Roll the dough into a big round ball and allow it to rest for another 15 mins.
   
   
5. Next, roll the dough into a rectangular shape. Apply the seaweed pork floss onto the dough evenly. Once done, roll up the dough like the way a swissroll does. Allow the dough to go through another round of proofing for 60 mins.
   
   
6. Coat the dough with beaten egg and bring to bake at 180 degree Celsius for 30 mins.
   

I have always like the Pork floss buns that can be found in many of the bakeries. However, whenever I recall the amount of butter or mayonnaise that is being applied to it, I got this feeling that a big pile of weight just got clinged onto me. Being a very "bready" person, I can go on 3 meals with just bread, jam and peanut butter. I can even choose bread over a sumptuous meal and my parents could never understand why. Well, neither do I :P

Was flipping through my bread recipe "孟老師的100道麵包" as usual and saw this Pork Floss recipe. Browse through the ingredients and realised that very little or in fact, you can replace the butter with healthier choice like Canola or Olive Oil. It's less fattening, I assume.

The result was good except for the part that I could have done better was the rolling procedure. I guessed if I were to roll the dough tighter, then some part of the bread would not have come loose when I sliced down. Nevertheless, I will nominate this bread to be my every weekend breakfast! It's fast and tasty and soft and fluffy! I'm running out of descriptions but I'm sure you guys will love it! Bon appetit!

Oh, by the way, my seaweed pork floss flew all the way from Taiwan! A complimentary from my Mother in law! LOL! It's surely taste much better than the pork floss we get here.